Reviewed: May 14, 2012

I've made this recipe about 5 or 6 times. It's always delicious. I've also added a few hard-boiled eggs to it and made pickled eggs....a big success.

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Reviewer:

EDWINAFAYE

Cooking Level: Expert

Living In: Delta, Pennsylvania, USA

Reviewed: May 2, 2012

Just made these 2 weeks ago. I love them. Just made another batch of quad the recipe and added boiled eggs. Thanks, Cordie.

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Reviewer:

IF3COLE

Reviewed: Apr. 8, 2012

Much better than the pickled beets in the store and without the unhealthy corn syrup. I only used 1/2 the sugar and thought it was perfect! I compared this recipe to the ones at food network and chose this one and I'm glad I did.

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Reviewer:

Susie

Reviewed: Mar. 23, 2012

Thank you for this excellent, quick, basic, and tasty recipe! I'm the only person who eats beets in this household, and I hardly ever get to have them. For one can of beets, I reserved 1/2 C beet juice/water, added it to 1/2 C sugar and 1/2 C vinegar in a small pot. Added 1/4 tsp salt and cinnamon, each. I have no idea what pickling spices are, and have never done canning, so left that out. Whisked the mixture and brought it to a boil, then removed from heat. I sliced half of a small white onion and put them in a hard plastic food container, added the beets which I drained, and poured the sauce over all . I'm going to let them sit overnight, but they already seem pretty darn good! Treat tomorrow. :) I wanted to share how I dealt with 1 can of beets, and let everyone know how tasty it is. Thank you, Cordie Cash!

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Reviewer:

Julieee

Cooking Level: Intermediate

Living In: Worthington, Ohio, USA

Reviewed: Sep. 5, 2011

A great spicy alternative to our usual pickled beets. I especially like how the cinnamon pairs with the beets!! I would give this more than 5 stars if I could!

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4 users found this review helpful

Reviewer:

SmileyRug

Cooking Level: Intermediate

Reviewed: Mar. 18, 2011

like my grandma's

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9 users found this review helpful

Reviewer:

Shelby Renaud

Cooking Level: Intermediate

Reviewed: Mar. 15, 2011

I am the food service director for an upscale adult living center. I made this recipe for an appitizer, using 2 #10 cans of whole beets and uping the other ingredients also. I let the beets set in the brine for 3 days. WOW! It was very well received and I was asked to have it on the menu again. Thanks for sharing.

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10 users found this review helpful

Reviewer:

patsy

Cooking Level: Expert

Home Town: Weedsport, New York, USA

Reviewed: Jan. 9, 2011

Use fresh beets! They are best!

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15 users found this review helpful

Reviewer:

AcaCandy

Reviewed: Aug. 21, 2010

I used this recipe last year to pickle my garden fresh beets and got rave reviews. I did double the pickling spice and cinnamon to better suit my own taste.

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17 users found this review helpful